Characteristics
- The mold formed during the production of jelly has a very low tendency to disperse and keep its shape.
- Molding starch has low moisture content, so it absorbs the moisture of jelly and helps jelly to be ready in a short time.
- Because of being tasteless, it has no tendency to give taste to the jelly.
Physical and Chemical Properties | Mİn | Max |
Humidity | 8,5 | 10,5 |
PH | 4,5 | 6,5 |